Tempura prawns
Make perfectly crisp tempura prawns following our step-by-step guide. The secret to tempura is to not worry about making a perfectly smooth batter – as soon as the flour is mixed in, you’re ready to go
Prawn toast
- Preparation and cooking time
- Total time
- Serves 6 as a starter
Skip to ingredients
- 500g raw peeled prawns
- gingerfinely grated
- 3 garlic clovescrushed
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1 tsp rice vinegar
- 1 red chillifinely chopped
- 2 tbsp corianderchopped
- black and white sesame seeds
- 6 slices white bread
- 300ml vegetable oilfor shallow frying
CHILLI JAM
- 100g palm sugar
- 3 garlic cloveschopped
- 2 red chillieschopped
- ½ red pepperseeds removed, chopped
- gingerfinely chopped
- galangalfinely chopped
- 2 lime leavesfinely chopped
- 1 lemongrassfinely chopped
- ½ small bunch corianderroughly chopped
- 40ml rice vinegar
- 20ml fish sauce
Nutrition: Per serving
- kcal239
- fat11.3g
- saturates0.9g
- carbs16.3g
- sugars5.4g
- fibre1g
- protein17.6g
- salt1.3g
Method
step 1
For the jam, put the sugar into a pan with 200ml of water over a low heat and stir until the sugar dissolves. Turn up the heat and cook until a caramel forms the colour of a rusty penny.
step 2
Add all of the remaining ingredients and simmer for 15 minutes until it reaches a jam-like consistency.
step 3
For the prawn toast, pat the prawns dry and split them in half. Put half of the prawns in a food processor with the ginger, garlic, soy sauce, fish sauce and rice vinegar, and blend to a smooth paste.
step 4
Chop the other half of the prawns into thin slices and put in a mixing bowl with the chilli, coriander and the blended prawns, and mix well.
step 5
Spread the prawn mixture onto the bread slices about ½cm thick and then sprinkle the sesame seeds on top and pat them down to secure.
step 6
Heat the oil in a frying pan and fry the toasts in batches, prawn-side down, for 2 minutes, flip over and fry for another 2 minutes. Remove and leave to dry on some kitchen paper while you fry the rest.
